Cooking Steps

1. 

   Step1:The earliest grab rice originated from India. It is called pul'ka in Sanskrit, which means standing. It describes the clear shape of rice. Therefore, grab rice refers to a kind of practice rather than a specific dish. The name is not limited to mutton. There can also be chicken grab rice, beef grab rice, vegetable grab rice and so on. The mutton in the grab rice must be big, fat and thin. One mouthful goes down. The mouth is full of jade cream. It's matched with the sweet carrot, the fragrant onion, the sweet chickpea and the black currant. Ah, who can stop me from waving the spoon.

2. 

   Step2:1 / boil a pot of boiling water. 2 / wash the rice for three times, then filter the waste water, add the clear water and soak it for standing. 3 / wash the mutton to remove the blood. Cut off the grease from the mutton. Put it aside. No need to cut the lean part. Keep it big. Knead it with these seasonings, and then put it into the flavor - all the ingredients in the seasoning bag. Spoon the small spoon in the food bag with the most half of the salt (about 3 g. don't be afraid of more). 4 / remove the skin and head of the carrot. Cut it into strips. The cross section is 36 mm square. It doesn't matter if it's thick. Cut the onion into shreds. Wash the black currant with water and pull out the top of the stalk. Crush the soaked chickpea with the back of the knife last night. Discard the skin.

3. 

   Step3:Turn to medium heat after hot pot. Take 3 spoons of Chinese porcelain oil and boil the sheep oil. Pay attention to the observation. When the oil collapses into a burnt and shriveled lump, take it out and throw it away.

4. 

   Step4:1 / turn the heat down. Take 23 pieces of chopped onion and put them into the pot. Fry them into a little scorched yellow, then take them out and throw them away. Take the fragrance. 2 / at this time, add the marinated mutton. Turn to medium low heat. Stir fry until the edge of the mutton turns yellow. Add the onion shreds. Half a minute later, add the carrot sticks. Continue to stir fry. 3 / when the carrots start to soften, use the spoon provided by the ingredients package to scoop up half a spoon of salt and pour in. Add a little raw soy sauce. A small piece of sugar. Stir fry for a few times, and then the next small bowl of boiling water (about 200ml). Turn to small heat after boiling. Cover Simmer for 78 minutes. Turn off the fire when time is up.

5. 

   Step5:Pour out the water to soak the rice. Scrape the rice into the rice cooker. Sprinkle in the broken chickpeas. Stir the rice with a flat spoon for a few times. Gently level the surface of the rice. The vegetables and meat in the frying pan are scooped out and piled on the rice. Then the soup is poured into the pan gently. Observe the water volume. It should be slightly less than the surface of the rice. If no

6. 

   Step6: